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Pour the wine in a saucepan and then add the scallions, garlic, thyme, bay leaf, salt and pepper. Bring to a boil and then simmer covered for 15 minutes. Break the eggs into wine to poach for 3 minutes.
Spread butter on the bread and then fry it in a non-stick skillet.
Lay the eggs on the bread. Whisk 2 tbsp of butter and the flour into the wine sauce until slightly thickened. Pour the sauce over the eggs. Serve.